Categories: Cakes, Entertain, Alcohol 
      Yield: 6 servings 
  
      1 c  Butter or margarine 
  2 1/2 c  Sifted flour 
      1 c  Sugar 
      2 ts Baking powder 
           Grated rind of 2 oranges 
      1 ts Baking soda 
           Grated rind of 1 lemon 
    1/2 ts Salt 
      2    Eggs 
      1 c  Finely chopped walnuts 
      1 c  Buttermilk or yogart 
           Pour on liquid: 
      1 c  Sugar 
      1 c  Orange juice 
      3 tb Lemon juice 
      4 tb Rum 
           GRAND MARNIER ICING 
    1/3 c  Butter or margarine 
      2 c  Confectioner's sugar 
      1 tb Grated orange rind 
  
  Grand Marnier 
   
  Cream butter; gradually add sugar and beat until light.  Add fruit 
  rinds; add eggs one at a time, beating thoroughly after each.  Add 
  sifted dry ingredients alternately with buttermilk, beating after 
  each addition until smooth.  Fold in nuts.  Pour into greased 9 or 
  10-inch 2-quart tube pan. Bake at 350 degrees for 1 hour. 
   
  Strain fruit juices into saucepan.  Add sugar and rum;  bring to 
  boil. Pour slowly over hot cake in pan.  If all liquid is not 
  absorbed, pour remainder on later. 
   
  FOR ICING: 
   
  Bring butter to room temperature.  Mix all ingredients, adding enough 
  Grand Marnier to make a spreading consistency.  Spread on cooled cake.